Tag: Ric Rosser

Now that’s trendy

We called it “Restaurant Week in Wooster” though it was an unofficial reference with little meaning beyond our kitchen door. We invited a group of folks to visit us in Ohio — a cross-section of individual restaurateurs, corporate chefs and academia. We wanted to pick their brains and teach ’em a thing or two about …   Continue Reading

‘Well Done’ means more to Texas chef

Brazen, quick-witted and honest, Ric Rosser is as Texas as Texas gets. He has to be. When he’s not on the ranch running livestock, hunting game or fishing, Rosser is the imaginative culinary mastermind who makes his nearly 50 Saltgrass Steak House locations across five states consistently exceptional — no matter which you visit. In short, …   Continue Reading

Texas to the bone

Ask most chefs about the inspiration that led them to their chosen profession, and many will wax poetic about their childhood, spending time in the garden, cooking with mama or grandma, and reminiscing about the smells and tastes that take them home. Not Ric Rosser, though. No, the man who oversees the iconic Texas restaurant …   Continue Reading

Chef Chat with Ric Rosser

Mention the name Ric Rosser around Texas and you may get a few hardcore foodies who’ll perk up and recognize the long, lanky chef with the southern draw. But mention his food, and you’ll set salivary glands blazing, because it’s quite likely your audience will have indulged themselves many times over. Rosser is executive chef …   Continue Reading